Roasted Potatoes And Beets Food
ROASTED BEETS AND POTATOES
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
- Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
- Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
- Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.
ROASTED POTATOES, CARROTS AND BEETS
This Roasted Potatoes, Carrots and Beets recipe is the perfect way to roast your root vegetables. Seasoned with balsamic vinegar and rosemary.
Provided by atasteofmadness
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F.
- In a large bowl, mix together the potatoes, carrots, onion, and beets. Set aside.
- In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary and parsley. Pour over the vegetables, and mix until the veggies are fully coated.
- Pour your vegetables on a rimmed baking sheet, and spread them out so that they are in one layer.
- Roast the vegetables in the preheated oven for 20 minutes. Remove to stir, and return to the oven to cook for another 20-25 minutes.
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